Description
This banana cake takes the classic flavor of banana bread and transforms it into a moist, cakier layer cake. Featuring a rich cream cheese frosting and garnished with fresh banana slices and crunchy walnuts, it’s a perfect dessert for celebrations or any gathering.
Ingredients
Scale
Cake
- Cooking spray
- 3/4 cup (1 1/2 sticks) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 3 ripe bananas, mashed
- 3/4 cup sour cream
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Frosting
- 1 (8-oz.) block cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup heavy cream
Garnish
- 1 banana, sliced into coins
- 1/2 cup walnuts, roughly chopped
Instructions
- Prepare the Pan and Preheat Oven: Spray your cake pans with cooking spray to prevent sticking. Preheat the oven to 350°F (175°C) to ensure it reaches the right temperature by the time your batter is ready.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step helps to incorporate air into the batter for a lighter cake.
- Add Eggs and Bananas: Beat in the eggs one at a time, ensuring each is fully incorporated. Then mix in the mashed ripe bananas, sour cream, and vanilla extract. These ingredients add moisture and banana flavor to the cake.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, ground cinnamon, and kosher salt. This ensures even distribution of leavening agents and spices throughout the batter.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet banana mixture, folding gently to combine. Be careful not to overmix to avoid a tough cake texture.
- Bake the Cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for approximately 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then turn them out onto a wire rack to cool completely before frosting.
- Prepare the Cream Cheese Frosting: Using an electric mixer, beat together the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar, beating well after each addition. Stir in the vanilla extract and heavy cream, adjusting the consistency if necessary for easy spreading.
- Assemble the Cake: Place one cake layer on your serving plate and spread a generous layer of cream cheese frosting over the top. Add the second cake layer and cover the entire cake with the remaining frosting, smoothing it evenly over the surface and sides.
- Garnish: Decorate the cake by arranging banana slices on top and sprinkling with chopped walnuts for added texture and flavor.
Notes
- This banana cake combines the familiar taste of banana bread with a soft, cakey texture.
- The cream cheese frosting adds richness and complements the banana flavor beautifully.
- Using ripe bananas is crucial for maximum sweetness and moisture.
- Allow the cake layers to cool completely before frosting to prevent the frosting from melting.
- Walnut garnish adds a pleasant crunch contrast to the soft cake and creamy frosting.
Nutrition
- Serving Size: 1 slice (assuming 12 slices per cake)
- Calories: 674
- Sugar: 63 g
- Sodium: 272 mg
- Fat: 31 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 92 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 109 mg
